The Joy of Gluten-Free, Sugar-Free Baking (25 page)

Preheat the oven to 350°F (177°C).
Grease
a Bundt pan entirely with butter or margarine and place it in the freezer.

In a medium bowl, combine the hazelnut flour, almond flour, Splenda, baking powder, salt, and cinnamon and whisk until well mixed. Stir in the raisins. In a large bowl, whisk the eggs, milk, butter, vanilla, and liquid stevia together. Add the flour mixture and stir with a large spoon for 1 to 2 minutes to make a thick, sticky batter (see
Using Texture as a Guide
).

Remove your prepared pan from the freezer, then dust the entire inner surface with almond flour. Pour the mixture into the prepared pan and jiggle it to evenly distribute the batter into every nook and cranny.

To make the cinnamon swirl, combine all of the ingredients in a small bowl and whisk until thoroughly blended. Drizzle the mixture over the batter and use a small spatula or knife to swirl the slurry evenly across and halfway through the batter. Then, jiggle the pan to again evenly distribute the batter.

Bake for 30 minutes, then rotate and bake for 20 to 25 minutes, until golden brown and springy when pressed in the center and a toothpick inserted into the middle of the cake comes out clean.

Let the cake cool in the pan for 5 minutes before inverting it onto a serving platter or wire rack. Let it cool for 15 more minutes before carefully removing the pan, then let it cool for at least 20 more minutes before slicing and serving.

This cake is like homemade apple pie and pound cake combined in one delicious coffee cake. We created this recipe using a typical unsweetened store brand of applesauce, with a very wet consistency that pours from the jar easily. If your applesauce is thick, as some organic brands tend to be, you will need to add water—as much as ¼ or even ½ cup—so the batter consistency matches the description in the instructions. As with any recipe, the dough dictates what it needs, so use the descriptive cues to help with your adjustments. In this instance, the batter should be thick and sticky, like cooked oatmeal, but also easy to transfer into the pan with a large spoon or rubber spatula. If it seems overly stiff and moldable, like playdough, then it needs the additional water.

Preheat the oven to 350°F (177°C).
Grease
a Bundt pan or tube pan entirely with butter or margarine and place it in the freezer.

In a medium bowl, combine the almond flour, pecan flour, sweetener, baking powder, salt, and cinnamon and whisk until well mixed. In a large bowl, whisk the eggs, applesauce, butter, and vanilla together until thoroughly blended. Add the flour mixture and stir with a large spoon for 1 to 2 minutes to make a thick, sticky batter (see
Using Texture as a Guide
).

Remove your prepared pan from the freezer, then dust the entire inner surface with almond flour. Pour the mixture into the prepared pan and jiggle it to evenly distribute the batter into every nook and cranny. Bake for 30 minutes, then rotate and bake for about 30 more minutes, until springy when pressed in the center and a toothpick inserted into the middle of the cake comes out clean.

Let the cake cool in the pan for 20 minutes before turning it out onto a wire rack to cool completely.

Meanwhile, make the glaze. In a small bowl, combine all of the ingredients and whisk until thoroughly blended. The mixture should have a consistency similar to sour cream; if it’s too thin, add more Splenda. Put the mixture in a piping bag or small plastic sandwich bag with one tiny corner snipped off. Pipe the glaze over the cooled cake in a squiggle pattern.

The spices and orange extract in this coffee cake give it an exotic flavor somewhat similar to a traditional fruitcake. Diet orange soda may seem like an unusual ingredient—and it is!—but it adds more orange flavor without adding the sugars naturally present in orange juice. If sugar isn’t an issue, simply substitute the fresh juice from the tangerines or oranges used to make the zest.

Preheat the oven to 350°F (177°C).
Grease
a Bundt pan entirely with butter or margarine and place it in the freezer.

In a medium bowl, combine the pecan flour, almond flour, sweetener, baking powder, salt, cinnamon, nutmeg, allspice, ginger, and cloves. Whisk until well mixed. Stir in the pecans. In a large bowl, whisk the eggs, soda, butter, lemon juice, orange extract, and zest together until thoroughly blended. Add the flour mixture and stir with a large spoon for 1 to 2 minutes to make a thick, sticky batter (see
Using Texture as a Guide
).

Remove your prepared pan from the freezer, then dust the entire inner surface with almond flour. Pour the batter into the prepared pan and jiggle it to evenly distribute the batter into every nook and cranny.

To make the topping, combine all of the ingredients in a small bowl and stir until thoroughly mixed. Sprinkle the topping evenly over the batter.

Bake for 30 minutes, then rotate and bake for about 30 more minutes, until golden brown and springy when pressed in the center and a toothpick inserted into the middle of the cake comes out clean.

Let the cake cool in the pan for about 20 minutes before inverting it onto a serving platter or wire rack. Let it cool for at least 10 more minutes before slicing and serving. You can serve the cake topping side up or topping side down.

Though seemingly similar to our
Hazelnut-Coconut Coffee Cake
, this variation replaces some of the hazelnut flour with almond flour, and gets its coconut flavor from coconut flakes, not coconut milk. These subtle changes create a totally different final product. This cake is a great choice for birthdays and other celebrations, or for dessert after a special meal, especially if garnished with fresh berries and
Sugar-Free Whipped Cream
.

Preheat the oven to 375°F (191°C).
Grease
a Bundt pan entirely with butter or margarine and place it in the freezer.

In a medium bowl, combine the hazelnut flour, almond flour, Splenda, baking powder, and xanthan gum and whisk until well mixed. Stir in the almonds and coconut flakes. In a large bowl, whisk the eggs, milk, butter, vanilla, and liquid stevia together until thoroughly blended. Add the flour mixture and stir with a large spoon for 1 to 2 minutes to make a thick, sticky batter (see
Using Texture as a Guide
).

Remove your prepared pan from the freezer, then dust the entire inner surface with almond, pecan, or coconut flour. Pour the mixture into the prepared pan and jiggle it to evenly distribute the batter into every nook and cranny. Bake for 30 minutes, then gently rotate and bake for about 30 more minutes, until golden brown and springy when pressed in the center and a toothpick inserted into the middle of the cake comes out clean.

Let the cake cool in the pan for at least for 20 minutes before turning it out onto a wire rack to cool completely.

To frost the cake, spread some frosting over the top, spreading it to an even thickness, then spread the remaining frosting over the entire cake.

This moist and delicious cake isn’t technically a cheesecake; rather, it’s a cake with cream cheese in the batter. Did we also mention the word “chocolate”? Of course, the perfect accompaniment would be sugar-free ice cream or frozen yogurt or a dollop of
Sugar-Free Whipped Cream
. Another fun serving suggestion is to drizzle sugar-free chocolate syrup over the top of individual slices, then sprinkle with toasted, chopped nuts.

Preheat the oven to 375°F (191°C).
Grease
a Bundt pan entirely with butter or margarine and place it in the freezer.

In a medium bowl, combine the hazelnut flour, almond flour, Splenda, cocoa powder, baking powder, and salt and whisk until well mixed. In the bowl of an electric mixer or a large bowl, combine the eggs, cream cheese, butter, vanilla, and liquid stevia and mix with the paddle attachment at medium-low speed or stir vigorously with a large spoon for 1 minute. Add the flour mixture and mix at medium-low speed or stir vigorously with a large spoon for about 1 minute to make a smooth, thick, pourable batter (see
Using Texture as a Guide
).

Remove your prepared pan from the freezer, then dust the entire inner surface with almond, pecan, or coconut flour. Pour the mixture into the prepared pan and jiggle it to evenly distribute the batter into every nook and cranny. Bake for 30 minutes, then gently rotate and bake for 20 to 30 minutes, until the cake is springy when pressed in the center and a toothpick inserted into the middle of the cake comes out clean.

Let the cake cool in the pan for 20 minutes before turning it out onto a wire rack. Let cool for at least 20 more minutes before slicing and serving.

Everyone loves carrot cake, but if you can’t eat wheat or sugar, you may think it isn’t an option—especially because carrots have a relatively high carb content. In this recipe, the fiber in the coconut and pecan flour helps keep the glycemic load low. Because this recipe calls for so many egg whites, we recommend that you purchase liquid egg whites so you don’t have a quandary about what to do with all of the yolks. To use liquid egg whites, simply weigh out the amount specified in the recipe. Also, note that the cream cheese frosting is optional (but highly recommended!).